The ultimate comfort food, a poor dish in a gluten-free version. Simple and quick pancotto served with steamed eggs and parmesan.
Sauté the garlic clove in the evo oil.
Add the broth and heat it for a few minutes.
Combine the gluten-free bread in pieces, adjust with salt and pepper, and let it absorb the liquid without becoming a mush.
Pour the pancotto into two bowls.
Break an egg into each bowl and let it cook steamed by covering with a lid.
Finish with grated parmesan, pepper, and, if necessary, more salt. Optional: add the poached egg before turning off the heat.
Saucepan
Lid
Bowls
Italy
